Apple & Ginger Crumble Cake by Miriam Nice

By Mecca Ibrahim •

At Great British Chefs we love seeing what you're baking and each weekend we ask to see photos of your bakery so we can share them with everyone.  Last weekend we shared a picture of Miriam Nice's yummy Apple & Ginger Crumble Cake.  We had so many demands for the recipe on our Facebook page after "teasing" people with the photograph that we're now delighted to share it here.  Enjoy

Recipe & photo by Miriam Nice

Miriam Nice is a food writer & blogger. She moved to London from Nottingham and someday dreams of owning and running her own restaurant. Her food philosophy is represented by many of the recipes on her site including the delicious Apple & Ginger Crumble Cake, which she made for her boyfriend: "Food is something we all need, it’s great for sharing and can be lots of fun to make. You don’t need pricey ingredients, complicated equipment or hours in the kitchen to make something delicious".

Apple & Ginger Crumble Cake

Sponge Base:
100g butter
100g soft light brown sugar
2 tablespoons caster sugar
150g plain flour
50g cornflour
1 teaspoon of baking powder
3 large free range eggs
1/2 teaspoon of vanilla extract 
Finely grated zest of half a lemon

4 eating apples, peeled, cored and diced
1 tablespoon of glacé ginger
1 teaspoon of ground cinnamon
For the crumble topping:
150g plain flour
125g butter
125g sugar
2 tablespoons caster sugar
Few drops of vanilla extract 

Line a 25cm springform cake tin with a circle of grease proof paper and grease the base and sides well with butter.

1) To make the sponge: Mix the butter and sugars together in a freestanding mixer with paddle attachment; add the flour, cornflour and baking powder until well combined. Finally add eggs, vanilla extract and lemon zest. Spread mixture in a greased springform cake tin (23-25cm). 

2) Layer the diced apples and ginger over the base in the tin, sprinkle evenly with the cinnamon.

3) To make the crumble topping: Combine flour, butter, sugar and vanilla sugar; rub/knead together till the mixture resembles chunky breadcrumbs or broken shortbread, it's good if the lumps are different sizes. Use this mixture to completely cover the apples. 

4) Bake 45 minutes to 1 hour in an oven preheated to 170c. Checking if it's done is a bit tricky because you need to test that the sponge is cooked in the middle underneath all the toppings, if you're worried it's not quite there but don't want the crumble to brown too much then cover it with tin foil for for the last 15 minutes to protect it.

5) Allow it to cool in the tin for 15-20minutes before unclipping the base. 

Serve warm with ice cream or cold with a good strong cup of coffee   

Recipe & photo by Miriam Nice

You'll find more apple recipes on our collection at Great British Chefs with an introduction 
by Matthew Fort of many varieties of apples to cook with.  What are some of your favourite apple dishes? Let us know over on Great British Chefs' Facebook page.


Mecca Ibrahim

Mecca is Head of Marketing and Social Media at Great British Chefs and has spent the last 10 years at some of the biggest and most innovative internet businesses out there (Yahoo, Just Giving, E-How, Moo.com and Joost). She was winning awards for her blog when most people didn't know what a blog was. Mecca hosts an annual food blogging competition called NomNomNom and runs the multi-award winning London Underground Tube Diary.

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